It’s Monday and I’m channeling my childhood to make a Raspberry Rhubarb Margarita.
Wait…that sounds somewhat odd. Allow me to explain.
My mom is from North Dakota and we would go see my grandparents every summer. My grandma was always in the kitchen and one year she was making strawberry rhubarb jam.
Well, being the all-knowing child I was, I declared I didn’t like rhubarb.
Had I ever tried rhubarb, you ask?
I knew I didn’t like it.
However, everything my grandma ever made was delicious and eventually I relented and allowed her to spread a very thin layer of strawberry rhubarb jam on my toast.
I was hooked!
To this day, strawberry rhubarb jam is probably my favorite sweet jam, followed closely by raspberry jam. (If you’re curious, my favorite savory jam is bacon jam, so if you’re looking for bacon jam, check out this Bacon Jam is my New Jam post which includes Maple Bacon Jam, Caramelized Onion and Bacon Jam, and Bourbon Caramel Bacon Jam).
With the combination of a few of my favorite flavors, I knew when I saw this Raspberry Rhubarb Margarita recipe that it would be a winner.
Looking for More Margarita Ideas?
Check out our many margarita posts:
Winter Citrus Margarita which is also delicious in the other three seasons as well.
Our Super Bowl Pour Decisions Margaritas featuring a Strawberry Margarita, a Spicy Jalapeño Blackberry Margarita, and a Spicy Grapefruit Jalapeño Margarita.
Our Trio of Fall-Inspired Margaritas including a Thanksgiving Margarita, a Sparkling Blood Orange Margarita, and a Plum-Thyme Margarita.
Raspberry Rhubarb Margarita
Simple to Make−Raspberry Rhubarb Margarita
Get the recipe from: The Forked Spoon
There seems to be two camps when it comes to classic margaritas−those who include simple syrup and those who don’t.
Whether or not you prefer your margaritas with the added sweetness simple syrup offers, one thing remains true…simple syrups are one of the easiest ways to infuse flavors into your margarita (and many other cocktails).
The prospect of adding a raspberry rhubarb simple syrup to my margarita was something I just couldn’t pass up!
And this gorgeous cocktail comes with a jalapeño kick to offset that sweetness.
So, grab some raspberries, rhubarb, and jalapeño and try this sweet and spicy margarita.
Six things to know about the Raspberry Rhubarb Margarita recipe:
- Raspberry rhubarb is a fresh take on the more traditional strawberry rhubarb. The tart undertone from raspberries offers a more subtle sweetness than strawberries and is a nice change of pace when combined with rhubarb.
- My simple syrup took longer than 10 minutes to cook down. This isn’t a big deal in the overall scheme of things, just something to be aware of when you’re cooking your simple syrup. Ten minutes is really a guideline. You’ll want to cook your simple syrup until the rhubarb softens. When that happens, it’s done.
- Make sure you completely cool the simple syrup before adding it to your cocktail. It’s not technically necessary, but because your margarita will be on ice, if you add hot simple syrup to the cocktail shaker, then add ice and shake, your ice is going to melt and dilute your drink. Who wants a diluted margarita? No one! Store any unused simple syrup in a sealed container (a mason jar works nicely) for up to a month.
- Double the raspberry rhubarb simple syrup for use in other drinks. If you’re making a simple syrup, it’s simple to double the recipe so you have extra yummy goodness to add to other cocktails. Think mojitos, mules, or just your standard vodka or gin and tonic. You can also use the simple syrup in non-alcoholic spritzers.
- Want a spicier cocktail? Here are a few options: You can always add more jalapeño slices or you can shake the ingredients and then let them sit for 5-10 minutes. Adding more jalapeño slices will instantly infuse a bit more heat. Allowing the drink to sit in the cocktail shaker for 5-10 minutes will really amp up the spice.
- This is a great big batch, make-ahead cocktail but…There’s no reason you can’t make this ahead and make a big batch for a party, however, you’ll want to be sure to pluck the jalapeño slices out after you shake the drink. If you leave them in, the jalapeño will continue to infuse into the drink and your mouth may be on fire.
This is one of the most delightful margaritas I’ve made. It’s sweet. It’s just spicy enough. It’s refreshing. All the things I look for in a margarita.
Drop me a comment and a photo if you try this margarita!